Mughlai Chicken Pulao

Recipe by
Total Time:
15-30 minutes
Rated : 3.5 Stars
Nutrition facts:

240 calories, 9 grams fat

Course: Main Recipe
Cuisine: Indian Recipe
Technique: Steam Recipe
Difficulty: Medium

Take a look at more Main Recipes. You may also want to try Healthy Hot Baked Chicken, Best Hot Mutton Biryani, Easy Pakistani Style Haleem

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How to Make Mughlai Chicken Pulao

  • First of all, grind garlic, ginger, chilli powder, coriander-cumin powder, turmeric to a fine paste.
  • Now heat 4 tbsps of ghee and fry 2 onions till brown.
  • Add half the whole spices then put in the chicken and mince, and brown.
  • Add ground spices and fry for a few minutes along with chicken and mince.
  • Add 2 cups hot water, cover and cook till chicken is tender.
  • Beat the curd with saffron and add to chicken.
  • Cook uncovered for 10 mins.
  • Remove from fire and keep aside.
  • Now heat the remaining ghee, fry the bay leaves and remaining whole spices.
  • Add the onions and brown them well.
  • Add rice and fry till brown.
  • Add enough water to cook rice (add 1 tsp salt).
  • Spread a layer of rice on a flat serving dish, then a layer of meat.
  • Repeat with one more layer of each. Garnish with almonds.